Indulgence vs. Suffering// Man vs. Duck

“Paradoxes in life: Guilty Pleasures”

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This is an extreme yet classic example of the dichotomies in life. The extent of one’s indulgent pleasure is balanced perfectly by the intense suffering of another entity. Man vs Duck. Gluttony vs Gavaging.

The horribly cruel process of force-feeding ducks corn to fatten their livers have created one of the most well-loved French cuisines of all time: Foie Gras.

Even though the last time I was here was 2 years ago -see post here– nothing much has changed: quality retains; the toaster remains, along with awesome free flow bread and butter. One addition though, Au Petit Sud Ouest has added a small grocery section that sells foie gras (tartare form) in jars.


Starter: Foie Gras in Truffle Oil (Taste: 10/10)
Although it appears a tad too oily, it does not taste that way.  It is really rich and melts in your mouth like a good slab of wagyu beef. Take it in small, bite-sized pieces for a longer, more sustained period of enjoyment.

Foie Gras de Carnard poêlé sauce truffles (less than €20)

For humans with smaller appetite, this is a good dish to share, as the richness may get the better of you, making you feel like you’re eating mouthfuls of butter after a while.

When diminishing return kicks in, get creative and make your own foie gras tartine topped with truffle bits (they really gave us visible slices of truffles FYI)! It worked pretty well for us as the bread took away the slightly overpowering taste of foie gras for a while.

big_tartine_de_foie_gras_facon_bruschetta_square_home_news_copie1.jpgphoto credits to: bubble.com

The highly recommended starter is actually Foie Gras de Carnard poêlé pommes fruits
See full menu here.

Mains: Duck with Red Wine Sauce (7/10)
For mains, we had duck with red wine sauce. The meat was soft and flavorful, inside out, as the sauce was carefully simmered into the DNAs of the quack-quack.

Civet de Canard (sauce au vin rouge) [less than €20]
 The duck actually tasted a little more like roasted pork (charsiew) to me, as the red wine taste was not that strong.

BUT. THE POTATO CHIPS were DAMN good. I believe they are handmade. Thick-cut, deep fried but not oily. Although they are not crispy, the tactile sensation was like pears -something in between the crunchiness of an apple and the mushiness of an overly-ripe avocado.

0002IO7A057313C1E4B59Bjphoto credits to: openrice.com

Without much space left for desserts, we made our way out with a heavy heart, albeit both literally and metaphorically. I said my prayers to these ducks that sacrifice their animal rights and lives for the selfish betterment of the human society. As cognitive dissonance overwhelms my mind, I walked out of the restaurant feeling satisfied yet a little conscience-stricken.

Foie gras will always be one of my guilty pleasures.

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